There are a million guacamole recipes floating around, I know. But this is the recipe I've been using for over 5 years now, and my friends keep asking for the recipe. So I thought I'd share it here on the blog as well (including my long kept secret for ensuring that the flavors are evenly dispersed!)
The post contains helpful tips and tricks to make sure you're successful in your first attempt. But if you're in a rush, please use the link above to jump to the recipe card at the end!
💭 Why you'll love this recipe
Though it just uses simple ingredients, there’s a secret twist to making sure the flavors are evenly dispersed and irresistible.
- Six ingredients and fifteen minutes: Everyone loves a good dip, and nothing better than a quick and convenient one at that. This recipe is ready in no time!
- Avocado is super nutritious: Avocados are loaded with healthy fats, fiber and various important nutrients, and it's super delicious too!
- Complementary flavors plus tons of variations: The base recipe already incorporates some fun flavors, but the world is your oyster with this recipe!
📋 Ingredients ... and how do you make guacamole better?
This recipe uses only six ingredients: avocado, red onions, jalapenos, lime juice, cilantro and salt. That's it. Nothing more, nothing less. And it turns out perfect each time. But I wanted to share a couple of notes and tips here to make the perfect spicy avocado dip.
Notes, variations and substitutions
Should you use tomatoes in guacamole? It depends. I love adding fresh vine tomatoes in my guacamole in the summer. However, the rest of the year, I find that tomatoes just water down the chunkiness of my guacamole (and I like it chunky). So, if it's summer and you have a fresh, juicy tomato? Add that right in. Otherwise, probably best to leave it out. In the words of renowned chef, Joshua McFadden. P.S. Don't buy tomatoes in winter!
What about garlic or garlic powder? Nope, not a fan, but I can see the appeal. I like to minimize competing flavors in my guacamole (and most recipes, except Indian ones, but that's a whole new story). But you could add them in if you love garlic.
What kind of onions are best for this recipe? I love using red onions because they bring a nice bite. However, almost any onion works. If you want that bite, go red. If you want something a bit milder, go with yellow.
How can you adjust the spice level? If you are often asking yourself what you can add to bland guacamole, this recipe is for you. I use one jalapeno per three medium sized avocados. You can use half, or leave out the seeds or you can leave it out altogether. If you want to kick it up a notch, use a couple more jalapenos, or Serrano peppers. I've even made this with habanero peppers for my beloved B, who is a spice monster.
Other variations? I love adding some cotija cheese to my guacamole occasionally. I like to char my jalapeno peppers sometimes, or even add charred corn (especially during the summer). And then don't forget to throw them on a slice of toast along with one of these amazing avocado toast toppings for a great breakfast the day after!
🧂 Three Step Process (+ Secret Tip)
I know, I led with "secret tip", so I gotta spill! I have a three step process.
First, mash the avocados until it's the right chunky consistency.
Slice the avocado into two halves. Twist to pull them apart. Then, carefully use the edge of a knife to dig into the pit, twist and remove. Discard the pit (or save it on the side if you need to store half an avocado). Psst, save your skins if you want to serve your guacamole in it. You'll thank me later (and not have to pick through trash).
I don't like slicing avocados for guacamole (because they're needlessly slippery). Instead, I usually do a criss-cross pattern on each half. Then, I use a spoon to scoop the avocados into a bowl. Once I add the other stuff in, I use a pestle or a serving fork to mash them together. Good guacamole is all about the texture, amirite?! So, don't over mash them!
Throw the cilantro and jalapenos in a food processor along with some salt. This is my secret to the perfect, even spread of spices. This way, it's easier to mix in with the rest of the avocados to make the perfect, spicy, avocado dip with little effort. I also dice my red onions really finely to make sure there are no large, uneven chunks.
No food processor? No problem. Dice the jalapenos and cilantro really thinly. Once that's done, I throw them together and mix well (before I add them to the avocado) - typically using a mortar and pestle. But any bowl and the back of your spoon works.
Add the pulsed cilantro-jalapeno mixture and red onions to the avocados, add some more salt and finally, lime juice and give it all good stir.
👩🏽🍳 Top Tips & FAQs
Ripe avocados are soft, but not mushy and typically a darker color. If they’re a bit harder, buy and store in a brown paper bag to ripen faster. Buy a few different stages of ripeness so you can use it over the days to come!
Two tips here: use a tall and slim container vs. a long, shallow container. Less exposure, less browning. If you saved the avocado pits, pop them right in, and try to cover as much of the surface as you can. Then, cover it with a plastic wrap, trying to squeeze out as much of the air as possible. Small brown splotches can be removed.
Yes! Just make sure to squeeze all the air out of the container and then pop it into the freezer. It can stay 2-3 months in the right container. Pop into the fridge overnight before you're ready to eat it.
If you store it properly (in an airtight manner as described here) - it will last 3 to 4 days. If some parts brown, you can just skim the top surface off and serve the rest.
Sadly, not really. But if you slice them into smaller chunks (say, cubes) then they freeze rather well, so wash, slice and then store them in the freezer.
If you liked this recipe, don't forget to check out my other avocado recipes:
Spicy and Chunky Guacamole
- 3 avocados, medium sized, ripe
- ½ red onion, finely diced
- 1 jalapeno, minced
- ¼ cup chopped cilantro, minced
- 1 teaspoon salt, adjust to taste
- 1 lime, for juice
- Slice up the jalapenos into the finest chunks you can - I typically slice them into four vertical pieces and then mince them
- Slice up the cilantro using a chiffonade (i.e. roll them tightly together and chop away)
- If you have a food processor, pulse them together coarsely - two to three pulses is enough. If you don't, use a pestle or a blunt spoon and mash together as much as possible
- Chop up the red onions into a fine dice
- Finally, chop up the avocados - split them in half, remove pit, criss-cross the flesh and scoop out with a spoon into a bowl.
- Add the cilantro-jalapeno mixture on top, followed by red onions, salt, and juice from half a lime. Mix well together using a serving fork, pestle, or the back of a large spoon
- Squeeze the other half of lime on top, add some flaky salt if you'd like, and dig in with a chip!
- To get the perfect chunky consistency, criss-crossing the avocado is a great trick - if you want your guacamole more mashed, just use a masher
- You can also increase the red onions or jalapeno to your taste, add red pepper flakes, garlic, fresh tomatoes, and a number of other things to this guacamole - it's super versatile!
Note: This recipe was originally published on May 2, 2020. It was updated on December 15, 2020 to include more tips and FAQs and a new recipe card!